Monday, October 05, 2009

Before biting into that burger--

You might want to read this lengthy but valuable report: “The Burger That Shattered Her Life”. An eye-opener:

Ground beef is usually not simply a chunk of meat run through a grinder. Instead... a single portion of hamburger meat is often an amalgam of various grades of meat from different parts of cows and even from different slaughterhouses. These cuts of meat are particularly vulnerable to E. coli contamination, food experts and officials say. Despite this, there is no [US] federal requirement for grinders to test their ingredients for the pathogen... “Ground beef is not a completely safe product,” said Dr. Jeffrey Bender, a food safety expert at the University of Minnesota who helped develop systems for tracing E. coli contamination.

Now I'm wondering how--and from what--our local burgers are made.

[Photo: eHow.com]

3 comments:

rudeboy said...

B-b-but I like dead cows, Gibbs!

kit said...

almost all (i'd say 99%) of our "local" burgers are from imported beef - brazil and australia mainly. importers would bring in mechanically deboned beef (mdm) or beef trimmings and meat processors would process them into burger patties. beef trimmings and mdms are from least important and therefore least pricey parts of the beef carcass. yon pong mga tira-tira and patapon na.

i am beki said...

omg! this makes me want to puke.

grilled burgers are part of my post workout food. thinking that since they are 100% beef and grilled, they should be healthy.

thanks for this post and link. i will seriously reconsider those grilled burgers!

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